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Beetroot and Quinoa Salad with Feta Cheese and Olives

A long favored staple in my kitchen, quinoa seems to be the trendy grain of the day. I've come across quite a few new quinoa ideas over the past few months, including Lucy's beetroot and quinoa salad that I made only a few days after she shared the idea with her readers in a post devoted to economical, yet nourishing and tempting lunch box alternatives. Lucy suggests you serve the cooked grains wrapped in lettuce, drizzled with a bit of yogurt or sour cream. I opted for a side dish dinner version, and included some Feta cheese.

Rinse the quinoa and soak for 8 hours or overnight in the water or vegetable stock.

Add the quinoa along with the soaking water or stock to a medium saucepan. Add the beet, lemon juice and zest, olive oil, and a pinch of salt. Bring to a boil and then immediately reduce the heat to low. Cover and cook undisturbed until the liquid is absorbed — about 20 minutes. Remove from heat and let stand for 5 minutes.

Now add half of the chopped herbs and the olives. Fluff with a fork and let cool to room temperature. Add the feta and remaining herbs. Serve as is or wrap in lettuce leaves.

Great salad, and I'll add another vote for the gorgeous color. I saw Lucy's version, too, and immediately thought of a recipe I've been neglecting for a similar salad with quinoa, beets, and walnuts--must make it, now!

Based in London, Ontario, a veteran vegetarian for 23 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.